Eggplant lovers, have I got a recipe for you! This is a quick and easy Chinese eggplant with garlic sauce that’s sweet and tangy. Plus, the eggplant pieces are so tender, they almost melt in your mouth. It’s a new favorite in my kitchen! Ready in 15 minutes from start to finish.
Chinese Eggplant with Garlic Sauce
Chinese stir fries are the best. They are my go-to meals pretty much every time I want to cook something fast and healthy. The secret to making good stir fries is in the sauce – you have to add just the right amount to end up with a perfectly seasoned stir fry. It’s not hard at all, you just need to use your wok regularly to go from beginner to expert in a flash. I’m at the point now where I can make a yummy stir fry with my eyes closed!
I also think that homemade stir fries are way better than delivery. Take this Chinese eggplant with garlic sauce as an example – I’ve ordered this dish a couple of times and both times the eggplant came undercooked sitting in a puddle of oil. Gross. I’d rather save my hard earned dollars on a trip to Whole Foods and make my own healthier and fully cooked version!
Since Ben and I usually prefer dishes that are plant based, I omitted the ground meat to create a dish that’s 100% vegan. This means you can serve this plate of Chinese eggplant with garlic sauce to friends and family without having to worry about dietary restrictions. And if you think you’ll be missing the meat, fear not as this is one solid dish that doesn’t need it!
The texture of the eggplant is heavenly – pillowy and moist pieces coated in a mix of garlic, ginger, soy sauce, chinkiang vinegar, shaoxing wine, sugar and toasted sesame oil. All the traditional flavors of Szechuan cuisine tossed in one amazingly delicious dish.
The best part about this Chinese eggplant with garlic sauce? It only takes 15 minutes to make! I love it when this much depth of flavor can be developed without the need to simmer for hours. It makes cooking fun, easy and keeps the kitchen cool on hot and humid days.
For those not big on eggplant, try using zucchini or thinly sliced potatoes (preferably chopped into thin sticks). Potatoes are often used in Szechuan cuisine despite the fact that we don’t see them very often on menus here in the US. They are a staple ingredient for the simple reason that they are cheap and take on pretty much any flavor you add to them. Potatoes and chili crisp? Yes please. French fries with melted butter and soy sauce? Oh yessss….
Another great thing about this recipe is that you can make it ahead of time. You can make it the day before and have it for dinner the next day, or even the day after. It keeps well refrigerated (for no more than 4-5 days). Have I convinced you to make this Chinese eggplant with garlic sauce? I hope so. Trust me, this dish is so yummy you will add it to your dinner rotation!
Other delicious eggplant recipes:
- Nasu dengaku (broiled eggplant with miso glaze)
- Char siu style roasted eggplant
- Eggplant and kabocha miso gratin
- Sauteed eggplant with spicy miso sauce
Did you like this Chinese Eggplant With Garlic Sauce Recipe? Are there changes you made that you would like to share?Print
Eggplant with Garlic Sauce
Tender eggplant stir fry in a spicy garlic sauce. Ready in 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people
- Category: Stir Fry
- Method: Pan Frying
- Cuisine: Chinese
- 2-3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
- 2 tablespoons peanut oil
- 4 large cloves garlic, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 2-3 Chinese dried red chiles, chopped
- 4 scallions, finely chopped on the bias
For the sauce:
- 2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 tablespoon chinkiang vinegar
- 1 tablespoon shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- Whisk all the ingredients for the sauce into a bowl and set aside.
- In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
- Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilies and cook for 1 minute.
- Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated and add sesame oil.
- Turn the heat off and serve with white or brown rice.
Keywords: Recipe, Chinese, vegetarian, vegan, healthy, stir fry